• Lucytorial said on Feb 14, 2007....

  Hi CW, there are many to chose from but I have a favourite salad that I love to eat. Its so simple but tasty! (maybe not for winter! I forgot... sorry)

  Fennel - Raw and thinly sliced (if you don't like fennel then go for a really crunchy hard lettuce)

  Capers - good tablespoon (heaped) rinse them.

  Pecorino or parmesan cheese (must be shaved into stripps)

  Smoked salmon - (don't like salmon chose a cold meat that is not processed but tasty beef is very good too if its THIN)

  Olive oil, garlic (Crushed x 1 clove), white wine vinegar, thyme and oregano (dried herbs) with the oil and vinegar it really is to taste so mix it in an old jar until you get a consitency you like, including flavour.

  Place the sliced fennel down first, lay the smoked salmon down on top, scatter the capers around your plater and then shave the cheese as much or as little as you like, then drissle the dressing over everything as little or as much as you like!

   

  I am going to go away now and try for a winter! (Dah) dish for you.  :-)

• Lucytorial said on Feb 14, 2007....

  Thai Beef Soup!
  (Serves 4 - 5)
  Thin beef strips (300grms)
  Onion (half)
  Capcicum (sliced thin)
  Celery (Sliced thin)
  Boc Choy (chinese vege - sliced chunky) sml bunch
  Carrot (1 large sliced thinly)
  Chilli -(however hot you like it!)
  Garlic (4 Cloved finely chopped)
  Mint (dried or fresh but enough to taste it)
  Soya Sauce (4 tblsp)
  Sugar (1 tblsp)
  Stock (Beef Stock) (up to a litre)
  Vermechelli noodles (rice noodles thin)
  Stir fry the meet an veges for about 3 minutes MAX, put asside and then fry off the garlic, herbs, chilli and soya sauce, sugar, poor in stock once the aroma begins. (Follow noodle instructions and seperate).
  Put the meet and veg back in to pot then bring to boil, when it begins to boil turn off add the noodles and eat to your delight!
  It's very warming this soop and tricky to eat so it will at least be interesting. I usually serve it with chop sticks and soup spoon. With the flavour make sure its a balance between sweet, hot and sour if you like it a little salty just add a dash more soya or less but play with this one it can be fun.
  I use this soup to get rid of pesky colds and chills!

• dailyachesandpains said on Feb 14, 2007....

  Great post, CW.  I've been looking for the same thing!  All my recipes are all full of junk!  I'm trying to get a taste for 'healthy' things and thought maybe if I cook it, I will eat and enjoy!  I wish I could add to this, but will be checking back often!
  Thanks,
  Daily

• secretlife said on Feb 14, 2007....

  Cheesy Chicken with Artichokes

  Makes 4 servings

  Start to Finish: 30 minutes
  

  Ingredients

  • 1 14-ounce can chicken broth
  • 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
  • 1 9-ounce package frozen artichoke hearts
  • Nonstick cooking spray
  • 2 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 4 teaspoons cornstarch
  • 3/4 cup evaporated fat-free milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons dry white wine or chicken broth
  • 1/3 cup finely shredded or grated Parmesan cheese
   

  Directions

  1. In a large skillet bring chicken broth to boiling. Add chicken; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink (170 degree F). Drain, reserving 3/4 cup broth. Cover chicken and keep warm.

  2. Meanwhile, cook artichoke hearts according to package directions; drain. Cover and keep warm.

  3. For sauce, wipe out skillet with a paper towel; lightly coat skillet with cooking spray. Heat skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir just until onion is tender. Stir in cornstarch. Add the reserved broth, evaporated milk, salt, and white pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in wine.

  4. To serve, place chicken on dinner plates. Arrange artichokes around chicken. Spoon sauce over chicken and sprinkle with Parmesan cheese.

• secretlife said on Feb 14, 2007....

  Berry Banana Smoothie

  Makes 2 (8-ounce) servings

  Start to Finish: 10 minutes
  Great for breakfast..

  Ingredients

  • 1 small banana, peeled, cut up, and frozen
  • 1/4 cup fresh or frozen assorted berries (such as raspberries, blackberries, and/or strawberries)
  • 1 cup orange juice
  • 3 tablespoons vanilla low-fat yogurt
  • Fresh mint (optional)
  • Fresh berries (optional)
   

  Directions

  1. In a blender container combine the frozen banana pieces, desired fresh or frozen berries, orange juice, and yogurt. Cover and blend until smooth. To serve, pour into glasses. If desired, garnish with fresh mint and additional berries. Makes 2 (8-ounce) servings.

  Test Kitchen Tip: Keep frozen bananas on hand by placing peeled, cut-up, ripe bananas in a freezer container or plastic bag. Use the frozen banana pieces right from the freezer for this fruity shake.

• CreativeWoman said on Feb 14, 2007....

  Lucy,
  I love your salad recipe!  I am a big fan of salmon.  It might make salad easier for me to enjoy. :-)  The soup also sounds divine.  Thank you!
  
  Daily,
  I need some variety with the healthy stuff.  I get bored with it.  I grew up on meat and potatoes.  I need to branch out more than I already do.
  
  secret,
  I'm certainly going to try both of these.  They look really good.  I like the kitchen tip for freezing bananas.  I didn't know they would freeze without turning black.  :-)
  
  CW
  

• mommyof2 said on Feb 14, 2007....

  I could live on this for I love tomatos...cottage cheese, diced tomato, diced pickle, diced avacado, and some times I add snack sausage

• CreativeWoman said on Feb 14, 2007....

  mommy,
  I sometimes I mix tomatoes and a little onion with cottage cheese.  Dry roasted sunflower seeds and some bacos on it are good too.
  
  CW
  

• Zayda said on Feb 14, 2007....

  
  Strawberry Orange Smash
  
  2 ½ cups unsweetened frozen strawberries
  ½ cup Splenda® No Calorie Sweetner, granular
  1 cup calcium-fortified orange juice
  ¾ cup plain fat-free yogurt
  ½ teaspoon vanilla extract
  ¼ cup crushed ice
  
  1. Process all ingredients in a blender until smooth, stopping to scrape the sides down.
  
  2. Serve immediately.
  
  

• Zayda said on Feb 14, 2007....

  
  Strawberry-Vanilla Smoothies
  
  1 ½ cups cut-up fresh strawberries
  2 containers (6 oz. each) Yoplait® Original 99% Fat Free French Vanilla Yogurt
  1 tablespoon honey
  4 ice cubes
  
  1. Place the strawberries, yogurt, and honey in a blender.
  
  2. Cover and blend on high speed for about 30 seconds or until smooth.
  
  3. Add ice cubes; blend about 10 seconds or until smooth.
  
  4. Pour into 3 glasses; serve immediately.
  
  

• Zayda said on Feb 14, 2007....

  
  Santa Fe Salsa Turkey Wrap
  
  2 tablespoons black bean and corn salsa
  ½ cup shredded lettuce
  4 ounces sliced turkey breast
  2 slices Monterey jack cheese
  2 tablespoons guacamole
  4 slices small tomato
  10” flour tortilla
  
  1. Lay the tortilla shell on a flat work surface.
  2. Spread the guacamole on the tortilla (to within 1-inch of the edges)
  3. Add the lettuce, cheese, turkey, salsa and tomato.
  4. Roll tortilla around the ingredients; slice in half on the diagonal.
  

• CreativeWoman said on Feb 14, 2007....

  Zayda,
  I've never tried making smoothies. The ones being posted here look good. I shy away from fruit, but I know I need more of it.  The Santa Fe Salsa Turkey Wrap looks awesome.
  
  I knew you would have a recipe or two.  :-)
  
  CW
  

• Zayda said on Feb 14, 2007....

  I have about a dozen or so, but don't want to take up your whole post with my comments, dear.  :)
  
  
  

• CreativeWoman said on Feb 14, 2007....

  Zayda,
  If I ever need a recipe, I'm knocking on your door.  :-)
  
  CW
  

• Zayda said on Feb 14, 2007....

  CW--You can come knock on my door any time.  :-)

• MissMimi said on Feb 14, 2007....

  CW! I've got it! I saw it on Animal Planet tonight. Grilled Piranha wrapped in Banana Leaves! I bet it's really low-fat!

  
  

  Not quite that adventurous? ;) Let me look through my recipes.

• Lucytorial said on Feb 14, 2007....

  Zayda the queen of smoothies!!!!!!!!!  CW even I'm marking these down..

   

  Summer Fruit Salad for BBQ's

   

  2 Mangos (get frozen if you must) Sliced

  1 Spanish Onion Sliced thinly

  Balsamic Vinegar (as old as you can find) (splash n dash over all ingredients)

  Olive Oil. (realy just a garnish to drissle over the dish to give it depth)

  Mix in big bowl and just eat! its that simple the flavour is once again a sweat yet bitter and sour mix (touches all taste buds) This is my idea of heaven this salad and I have to eat it with BBQ meat because I hate any fat and it cuts through all of it.

• Zayda said on Feb 14, 2007....

  LOL.  I don't know if I am the queen of smoothies.  But I have a ton of great recipes on my computer. Some really healthy, some not so much.
  
  I even have a recipe for the Thin Elvis Special somewhere  (Elvis liked deep fried peanut butter sandwiches.)
  

• CreativeWoman said on Feb 14, 2007....

  Zayda,
  :-D
  Do you have a healthy soup recipe?
  
  Mimi,
  Do we eat the leaves and throw the rest away?  eeeeewwwww!
  
  Lucy,
  This sounds incredibly healthy, but you lost me at mango.  (shiver)
  
  CW
  
  

• Lucytorial said on Feb 14, 2007....

  eweeeewwwew.. well thats about as yuk as I could handle.... you know what I do love though and it's disgusting but i can't get a good recipee for it; (can't even remember the name of it)

  Big bowl with sponge at the bottom, some kind of alcahol, cherries, custard, cream (the real stuff you have to whisk yourself) oh its got other yummy stuff in it.  Anyone know the name?? I think it also has like jam or a berry sauce??

   

• Zayda said on Feb 14, 2007....

  CW--If you like grapefruit or mandarin oranges you could probably substitute them in LT's recipe and it would work just as well.
  
  
  Hmmmm...I'll look through my soup recipes. Give me a couple of minutes. :-D
  

• Zayda said on Feb 14, 2007....

  
  Spinach and Tomato Soup
  
  1 large onion, thinly sliced and separated into rings
  3 tablespoons butter, melted
  3 cups chicken broth, divided
  2 cups half-and-half
  3 tablespoons all-purpose flour
  1 package (10 ounces) fresh spinach, chopped
  3 medium tomatoes, seeded and chopped
  ½ teaspoon salt
  ¼ teaspoon pepper
  ¼ teaspoon dillweed
  
  1. In a large Dutch oven, sauté the onion in butter until tender.
  2. Stir in 2 ½ cups chicken broth and the half-and-half.
  3. Bring just to a simmer; simmer 10 minutes.
  4. Combine the remaining ½ cup chicken broth and flour, stirring until smooth.
  5. Add to the Dutch oven; stir well.
  6. Cook over medium heat, stirring constantly, until the mixture is slightly thickened.
  7. Stir in the spinach, tomatoes, salt, pepper, and dillweed.
  8. Cook 5 minutes or until the spinach wilts and the soup is thoroughly heated.
  
  Yield: about 8 cups of soup **You can substitute vegetable broth for the chicken broth.**

• Zayda said on Feb 14, 2007....

  
  Tuscan Bean and Tomato Soup
  
  2 tablespoons Rosemary-infused or extra virgin olive oil
  ½ cup sliced shallots or chopped sweet onion
  3 cloves garlic, minced
  1 package, Jennie-O Turkey Store™ Hot or Sweet Lean Italian Turkey Sausage
  2 cans (16 oz.) Great Northern Beans, rinsed and drained
  1 can (14 ½ oz.) pasta-style seasoned tomatoes or diced tomatoes, undrained
  1 can (13 ¾ oz.) reduced sodium chicken broth
  ¾ teaspoon dried rosemary, crushed
  ¼ teaspoon freshly ground pepper
  ½ cup garlic or herb croutons
  
  1. Heat 1 tablespoon oil in a large saucepan over medium heat.
  2. Add shallots and garlic; cook 5 minutes, stirring occasionally.
  3. Meanwhile, cut sausage into 1/2 inch slices; remove and discard the casings.
  4. Add the sausage to the saucepan; cook 5 minutes, stirring occasionally.
  5. Add beans, tomatoes, broth, rosemary, and pepper; bring to a boil over high heat.
  6. Reduce heat and simmer uncovered for 15 minutes or until the sausage is no longer pink in the center.
  7. Stir in the remaining 1 tablespoon of oil.
  8. Ladle into shallow bowls and top with croutons.
  

• Zayda said on Feb 14, 2007....

  Berry-Fun Yogurt 

  ¾ cup low-fat plain yogurt
  1 Tbs. maple syrup
  ¼ tsp. vanilla
  ¼ cup blueberries
  1 tsp. sprinkle

   

  Combine all ingredients.

• Lucytorial said on Feb 15, 2007....

  OKAY WE HAVE A FOODIE HERE..... ZAYDA! the tuscan bean soup is MINE!!!!!!!!!
  Thanks Z you are a wealth of interest xo TL

• gingersoul said on Feb 15, 2007....

  CW....just click on Food Network and you will find tons of healthy recipes....

  they are a breeze to download.....they have a whole section dedicated only to tips, low fat cooking, anything....  

  Good hunt and buon appetito.....{hugs}

    

• Zayda said on Feb 15, 2007....

  
  Thai Noodle Salad
  
  6 - 8 oz. dried vermicelli
  ¼ cup low-sodium soy sauce
  ¼ cup low-sodium vegetable broth
  2 tablespoons peanut butter
  1 ½ tablespoon fresh lime juice
  1 ½ teaspoon garlic, minced
  1 ½ teaspoon fresh ginger, minced
  ½ teaspoon crushed red pepper
  1 ½ cups cooked chicken, shredded or chopped
  1 red sweet pepper, seeded and cut into thin strips
  3 green onions, cut diagonally into 1/2 inch pieces
  1/4 cup fresh cilantro, chopped
  1 lime, cut into wedges for garnish
  
  1. Cook vermicelli according to package instructions, drain and set aside.
  2. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper.
  3. Cook over medium-low heat until peanut butter is melted. 4. Add cooked pasta and toss to coat evenly.
  5. Stir in cooked chicken, sweet red pepper, green onions and cilantro.
  6. Serve with lime wedges.
  
  Nutrition Info
  Calories: 230.5
  Fat: 6.8 g
  Carbohydrates: 24.4 g
  Protein: 19.4 g
  
  
  Serves: 4

• lioneljay said on Feb 15, 2007....

  Many of these look like great recipes. Thanks for putting this into play, CW.

• Chaotica said on Feb 15, 2007....

  mimi, i'll try your pirhana on banana leaves, sounds good! anyhow, here's my favorite: take lean white meat chicken breasts put some honey on them and fry them in a skillet recipe, schmecipe - i can't follow all them rules ^-_*^

• MissMimi said on Feb 15, 2007....

  Yes, it has a bit of butter in it, but I'm thinking that you could substitute olive oil, or just use a little less butter.
   
  Vegetable Ribbons with Horseradish Lemon Butter
  
  Recipe courtesy Gourmet Magazine
  
  2 carrots, peeled
  2 small zucchini, scrubbed
  2 small yellow summer squash, washed well
  2 tablespoons unsalted butter
  1 teaspoon drain bottled horseradish
  2 teaspoon fresh lemon juice
  Salt and pepper, to taste
  
  With a vegetable peeler cut the carrot, the zucchini, and the yellow summer squash length-wise into“ribbons,” reserving the center cores for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring, for 1 to 2 minutes, or until the vegetables are crisp-tender, add the horseradish, the lemon juice, and salt and pepper to taste, and toss the mixture well.
  
  
  
  Yield: 4 servings
  __________________

• Zayda said on Feb 15, 2007....

  Ohhh,  Mimi that sounds really good!

• silverwhisper said on Feb 16, 2007....

  sorry CW but i can't help you. i don't eat healthy on purpose, only by accident. :>
  
  looks like z's got it covered, anyway.
  
  ed

• beyondtheveil said on Feb 16, 2007....

  CW- This was handed down to me by my grandmother and I've become very proficient in it's preparation:

  Lie two slices of bread flat on the counter.

  Spread peanut butter on one slice.

  Spread grape jelly on the other.

  Press together (you may toast bread if you prefer).

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